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Table representation of search results timeline featuring number of search results per year.

Year Number of Results
1946 1
1948 1
1954 1
1955 2
1959 1
1966 1
1967 1
1970 1
1975 1
1977 3
1978 2
1979 1
1980 2
1981 2
1982 6
1983 9
1984 4
1985 3
1986 3
1987 4
1988 6
1989 5
1990 4
1991 4
1992 21
1993 6
1994 7
1995 3
1996 6
1997 6
1998 7
1999 8
2000 9
2001 5
2002 7
2003 11
2004 3
2005 12
2006 17
2007 14
2008 21
2009 18
2010 20
2011 19
2012 30
2013 42
2014 44
2015 46
2016 53
2017 51
2018 55
2019 73
2020 70
2021 71
2022 47
2023 69
2024 26

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837 results

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The following term was not found in PubMed: 8028-89-5
Page 1
Detecting Counterfeit Brandies.
Wang B, Han J, Zhang H, Bender M, Biella A, Seehafer K, Bunz UHF. Wang B, et al. Chemistry. 2018 Nov 22;24(65):17361-17366. doi: 10.1002/chem.201804607. Epub 2018 Oct 30. Chemistry. 2018. PMID: 30298635
A hypothesis-free sensor array (optoelectronic tongue) composed of an anionic, a cationic and two neutral poly(para-aryleneethynylene)s (PAE) at pH 3, 7 and 13 discriminate more than 30 spirits (including brandy, Branntwein, Cognac, Spirituose, and Weinbrand). Counterfeits (made …
A hypothesis-free sensor array (optoelectronic tongue) composed of an anionic, a cationic and two neutral poly(para-aryleneethynylene)s (PAE …
Caramel color safety - An update.
Vollmuth TA. Vollmuth TA. Food Chem Toxicol. 2018 Jan;111:578-596. doi: 10.1016/j.fct.2017.12.004. Epub 2017 Dec 5. Food Chem Toxicol. 2018. PMID: 29222054 Free article. Review.
The four distinct classes of caramel color (Plain Caramel, Sulfite Caramel, Ammonia Caramel, and Sulfite Ammonia Caramel) are well characterized and each have specifications that take into account processing variables including reactants that ca …
The four distinct classes of caramel color (Plain Caramel, Sulfite Caramel, Ammonia Caramel, and Sulfite Ammonia …
Food caramels: a review.
Sengar G, Sharma HK. Sengar G, et al. J Food Sci Technol. 2014 Sep;51(9):1686-96. doi: 10.1007/s13197-012-0633-z. Epub 2012 Feb 9. J Food Sci Technol. 2014. PMID: 25190825 Free PMC article. Review.
Caramel, defined as coloring agent and as an antioxidant, is being used in several kinds of food products. ...Caramel has been used as a synthetic colorant replacer in the baking and beverage industries. ...
Caramel, defined as coloring agent and as an antioxidant, is being used in several kinds of food products. ...Caramel has been …
Estrogenic Activity of Coffee Constituents.
Kiyama R. Kiyama R. Nutrients. 2019 Jun 21;11(6):1401. doi: 10.3390/nu11061401. Nutrients. 2019. PMID: 31234352 Free PMC article. Review.
The estrogenic activity of coffee constituents, such as acids, caramelized products, carbohydrates, lignin, minerals, nitrogenous compounds, oil (lipids), and others, such as volatile compounds, was first evaluated by activity assays, such as animal tests, cell assay, liga …
The estrogenic activity of coffee constituents, such as acids, caramelized products, carbohydrates, lignin, minerals, nitrogenous com …
Therapeutic Application of Betalains: A Review.
Madadi E, Mazloum-Ravasan S, Yu JS, Ha JW, Hamishehkar H, Kim KH. Madadi E, et al. Plants (Basel). 2020 Sep 17;9(9):1219. doi: 10.3390/plants9091219. Plants (Basel). 2020. PMID: 32957510 Free PMC article. Review.
Anthocyanins, betalains, riboflavin, carotenoids, chlorophylls and caramel are the basic natural food colorants used in modern food manufacture. ...
Anthocyanins, betalains, riboflavin, carotenoids, chlorophylls and caramel are the basic natural food colorants used in modern food m …
Preparation and Characterization of Acylcaramel.
Geng Y, Ning Y, Shao Q, Lv Y, Wei X, Dai Y, Jia S, Zhong C, Man S, Zhang L, Zhang X. Geng Y, et al. J Agric Food Chem. 2019 May 15;67(19):5614-5620. doi: 10.1021/acs.jafc.8b07148. Epub 2019 May 6. J Agric Food Chem. 2019. PMID: 31017780
Caramel is a widely used water-soluble food pigment. The acylation of caramel was conducted by aliphatic acyl chlorides with different chain lengths. Acetyl, butyryl, octyl, lauryl, palmityl, and stearyl caramels were prepared with the ratio of acyl chloride/ …
Caramel is a widely used water-soluble food pigment. The acylation of caramel was conducted by aliphatic acyl chlorides with d …
Aroma modulation of vegetable oils-A review.
Zhang W, Cao X, Liu SQ. Zhang W, et al. Crit Rev Food Sci Nutr. 2020;60(9):1538-1551. doi: 10.1080/10408398.2019.1579703. Epub 2019 Mar 1. Crit Rev Food Sci Nutr. 2020. PMID: 30821165 Review.
Studies show that several avenues, mainly including enzymatic reaction, Maillard reaction, Strecker degradation, caramelization, lipid oxidation and thermal degradation of other compounds, account for the formation of these aroma compounds, though some may dominate over ot …
Studies show that several avenues, mainly including enzymatic reaction, Maillard reaction, Strecker degradation, caramelization, lipi …
Listeria monocytogenes Outbreaks Related to Commercially Produced Caramel Apples: Developments in Sanitation, Product Formulation, and Packaging: A Review.
Ward S, Bedale W, Glass KA. Ward S, et al. J Food Prot. 2022 Sep 1;85(9):1287-1299. doi: 10.4315/JFP-22-069. J Food Prot. 2022. PMID: 35666586 Free article. Review.
ABSTRACT: Prior to a deadly 2014 listeriosis outbreak, caramel apples were not thought to be vehicles for the foodborne pathogen Listeria monocytogenes. ...This overview includes descriptions of the two L. monocytogenes infection outbreaks related to prepackaged caramel …
ABSTRACT: Prior to a deadly 2014 listeriosis outbreak, caramel apples were not thought to be vehicles for the foodborne pathogen List …
Corylus avellana L. Aroma Blueprint: Potent Odorants Signatures in the Volatilome of High Quality Hazelnuts.
Squara S, Stilo F, Cialiè Rosso M, Liberto E, Spigolon N, Genova G, Castello G, Bicchi C, Cordero C. Squara S, et al. Front Plant Sci. 2022 Mar 3;13:840028. doi: 10.3389/fpls.2022.840028. eCollection 2022. Front Plant Sci. 2022. PMID: 35310662 Free PMC article. Review.
In particular, in raw hazelnuts, key-odorants as defined by sensomics are: 2,3-diethyl-5-methylpyrazine (musty and nutty); 2-acetyl-1,4,5,6-tetrahydropyridine (caramel); 2-acetyl-1-pyrroline (popcorn-like); 2-acetyl-3,4,5,6-tetrahydropyridine (roasted, caramel); 3-( …
In particular, in raw hazelnuts, key-odorants as defined by sensomics are: 2,3-diethyl-5-methylpyrazine (musty and nutty); 2-acetyl-1,4,5,6- …
A healthy Bifidobacterium dentium caramel cocktail.
Teze D, Svensson B. Teze D, et al. J Biol Chem. 2022 Jan;298(1):101452. doi: 10.1016/j.jbc.2021.101452. Epub 2021 Nov 25. J Biol Chem. 2022. PMID: 34838821 Free PMC article.
In a recent issue of JBC, Kashima et al. identified a novel alpha-d-fructofuranosyl-active enzyme, alphaFFase1, from the caries-associated bacterium Bifidobacterium dentium. alphaFFase1 reversibly forms a potential prebiotic also found in caramel, difructose dianhydride I, …
In a recent issue of JBC, Kashima et al. identified a novel alpha-d-fructofuranosyl-active enzyme, alphaFFase1, from the caries-associated b …
837 results